I happen to love anything with purple cabbage (also known as red cabbage), and I just couldn’t wait to try my very own version of a salad with my favorite purple cabbage in it, and with the ingredients I had in hand. 😀

Back home in Kerala, tapioca is one of the most loved snacks. In the olden days, it used to be grown in most homes, so they would just pluck and prepare, whenever they want. I guess it’s that love for tapioca, that my parents have. When they hear tapioca, or ‘kappa’, they just jump with joy like they’ve found their long lost love. 😛

One of the ways tapioca can be enjoyed is with a nice and tangy chutney.

Love Shawarma, but worried about how healthy or unhealthy it maybe to try one from out? Why not make it at home? 😀

Being born and brought up in Saudi, Shawarma is one thing I’ve literally grown up on. Having tried different kinds of them, this recipe is a combination of my favorite elements that make up a good shawarma. 🙂

Shawarma is made by placing strips of meat or marinated chicken on a stick; an onion or tomato is placed at the top of the stack for flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours (see rotisserie). Traditionally a wood fire was used, now a gas flame is common.

To replicate this, I’ve used already cooked chicken, shredded, and stir-fried to get the slightly crisp textured chicken.

(Shred the chicken from any leftover chicken curry, or cook chicken in some basic spices.)

Since I’ve been planning to try this for a while, I had pickled some cucumber and beets last week, to use in this recipe.

Arabic Pickle Recipe: Chop cucumber and beets. Drop into a glass jar. Add crushed garlic, salt and vinegar. Fill with water. Shake well. Use after a minimum of 3 days.

To mimic the garlic sauce used, I’ve made it the cheat’s way 😉 using mayonnaise and garlic powder. 😀 😀

Rice and fish are like the staple foods of Kerala, or South-India, in general. Two of the most popular types of fish curry prepared by Keralites are … yellow curry and red curry 😛 (That’s what I call them 😀 )

My Mom’s side, they make fish curry this way, the red and spicy way. But on my Dad’s side, they make the yellow style, which is basically fish cooked in coconut milk and sour mangoes.

So my Mom (in-law) promised to teach me to prepare fish, both ways. This is her recipe for the red kind-of curry. 😀

Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. Sandwiches are loved by all.

A basic tuna sandwich requires no cooking at all. But this one, is a little different. It’s sautéed along with onions and flavored with chilli and tomato paste. Turns out tasting a lot like tandoori. 😉 😀